Lemon Rice

Method

1. 1

   Cook and cool rice: Cook 2 cups raw rice with slightly less water for separate grains. Spread on a large plate and cool completely.

2. 2

   Make tempering: Heat 2 tbsp sesame oil. Add 1 tsp mustard seeds and wait until they pop. Add 1 tbsp chana dal and 1 tbsp urad dal and fry until golden.

3. 3

   Add aromatics: Add 2 broken dried red chillies, 1 sprig curry leaves, a pinch of asafoetida and 2 tbsp raw peanuts. Fry 2 minutes.

4. 4

   Add turmeric: Add half tsp turmeric to the tempering. Stir 10 seconds.

5. 5

   Squeeze lemons: Squeeze 3-4 lemons to get 4-5 tbsp fresh lemon juice. Do not use bottled lime juice.

6. 6

   Add rice to tempering: Add cold cooked rice to the pan. Gently fold with a flat spatula — do not press down.

7. 7

   Add lemon juice off heat: Remove pan from heat completely. Add lemon juice and fold gently through the rice.

8. 8

   Season: Add salt and fold gently. Lemon rice should be tangy, slightly salty and fragrant with curry leaves.

9. 9

   Rest: Allow to sit 5 minutes so flavours meld together.

10. 10

    Serve: Adjust lemon and salt. Garnish with fresh curry leaves. Serve with papad and pickle.